Crepes are a fun and festive way to enjoy your favorite nut butter. We especially love them filled with our new Limited Batch Chocolate Macaroon Almond Butter, yogurt, banana, and pomegranate seeds.
Crepes may seem a little intimidating at first, but once you get the hang of it, they super fun to make and share with friends or family! This recipe is adapted from Sally’s Baking Addiction. We made ours gluten-free and dairy-free. Visit her site for extra tips to demystify the crepe-making process!
- 3 Tablespoons unsalted butter (or dairy-free alternative), plus 3-4 more Tablespoons for the pan
- 1 cup all-purpose flour or gluten-free flour blend (spoon & leveled)
- 1 Tablespoon granulated sugar
- 1/8 teaspoon salt
- 3/4 cup whole milk (or dairy-free milk), at room temperature*
- 1/2 cup room temperature water
- 2 large eggs, at room temperature
- 1 and 1/2 teaspoons pure vanilla extract Instructions
- Melt 3 Tablespoons of butter in the microwave or on the stove. Cool for about 5 minutes before using in the next step. The remaining butter is for the skillet.
- Combine the cooled melted butter, flour, sugar, salt, milk, water, eggs, and vanilla to a blender or large food processor. If you don’t have a blender or food processor, use a large mixing bowl and whisk by hand.
- Blend on medium-high speed for 20-30 seconds until everything is combined. The mixture will be silky smooth and the consistency of cream.
- Cover the blender tightly or pour into a medium bowl, cover tightly, and chill in the refrigerator for 30-60 minutes and up to 1 day.
Cook the crepes:
- Use the remaining butter for greasing the pan between each crepe. Place an 8-inch skillet over medium heat and generously grease it with some of the reserved butter. If you don’t have a skillet this size, use a larger one but make sure you keep the crepes thin.
- Once the skillet is hot, pour 3-4 Tablespoons (closer to 3 is best) of batter into the center of the pan. Tilt/twirl the pan so the batter stretches as far as it will go. The thinner the crepe, the better the texture. Cook for 1-2 minutes, then flip as soon as the bottom is set. Don’t wait too long to flip crepes or else they will taste rubbery.* Cook the other side for 30 seconds until set. *If you’re making the gluten-free version, let them set a little more. This keeps them from falling apart when you flip them.
- Transfer the cooked crepe to a large plate and repeat with the remaining batter, making sure to butter the pan between each crepe. Separate each crepe with parchment paper so they do not stick together.
- Fill the crepes, fold them, and serve. For instructions on different folding styles check out this video. Or create your own style – there are no rules!